Turkish cuisine · Salads & Mezze

Antep-Style Hummus

Creamy pureed chickpea mash with tahini and lemon, Antep-style, served warm drizzled with butter and pine nuts.

Ingredients · for 4 servings

• 500 g chickpeas (cooked, drained from a jar)
• 4 tbsp tahini
• 2 cloves garlic
• 1 lemon
• 1 tsp cumin
• 60 g butter
• 2 tbsp pine nuts
• 1 tsp pul biber (Aleppo pepper)
• 1 tsp salt
• 1 flatbread

Instructions

1. Rinse the chickpeas and simmer gently, covered with plenty of water, for 15 min. until they mash completely between your fingers; reserve 200 ml of the cooking water.
2. Mash the garlic with a pinch of salt into a fine paste and squeeze the lemon.
3. Puree the chickpeas while still warm with tahini, garlic paste, lemon juice, cumin and salt, adding enough cooking water to form a silky-smooth, thick cream.
4. Keep pureeing for at least 2 min. – only then does the mash lose all graininess and turn pale and airy; adjust again with salt and lemon.
5. Melt the butter in a small pan, toast the pine nuts in it over medium heat for 2–3 min. until golden brown and stir in the pul biber off the heat.
6. Spread the hummus on a plate with a hollow in the center, pour the hot pul-biber butter with the pine nuts into it, and serve immediately with warm flatbread.